William Angliss Institute

Latest News

Next generation of tourism and hospitality staff to be trained in new Resort and Hotel Management degree
Next generation of tourism and hospitality staff to be trained in new Resort and Hotel Management degree Wednesday, 25 May 2016 Australia’s tourism and hospitality sector will require an additional 123,000 workers by 2020 to meet the needs of the growing industry, according to the 2015 Australian Tourism Labour Force Report.
Dive Graduate Heads Up Dream Resort Program
Dive Graduate Heads Up Dream Resort Program Tuesday, 24 May 2016 William Angliss Institute and Scuba Culture graduate Marcus Dorado will live his dream and work on Capa Resort in Maumere on Flores Island, Indonesia.
Angliss Trains New Burger Project staff
Angliss Trains New Burger Project staff Friday, 20 May 2016 The Burger Project headed up by chef Neil Perry has teamed up with William Angliss Institute to give unemployed people an opportunity to get hands-on experience and gain their Certificate II in Hospitality. The...

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.


Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).


Contact us

 phone  Phone 1300 ANGLISS or +613 9606 2111

mail  Enquire online

global  International Phone +613 9606 2169

global  International Email international@angliss.edu.au